4 cloves garlic, chopped 1 tablespoon olive oil 1 tablespoon tomato conserva (see related recipe) 1/4 teaspoon crushed red pepper 1 (28-ounce) can of whole peeled tomatoes, drained and chopped 1 teaspoon salt

Step 1 In a saute pan, cook the garlic in the olive oil for a moment over medium-high heat. Add the conserva, pepper, tomatoes and salt, and bring to a simmer. Lower the heat and cook, stirring occasionally, until the tomato pieces relax into a smooth sauce, about 20 minutes. Makes 1 1/2 cups. Serve tossed with pasta such as rigatoni (1 1/2 cups sauce for 1 pound of pasta).

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